Steven Raichlen's Barbecue! Bible

Posts Tagged ‘Indian’

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The History of Worcestershire Sauce

The History of Worcestershire Sauce

What’s the ingredient most frequently used in barbecue sauces? Ketchup is a no brainer. But I’d put my money on a condiment that comes in a paper–wrapped bottle: Worcestershire sauce. (And according to Nielsen, it is one of the fastest growing sauces in sales dollars.) This thin, brown, sweet-sour condiment turns up in barbecue sauces of all stripes and types—from the tomato-based sauces of Kansas City to the butter sauces of New Orleans to the black dips of...

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Sweet Corn Around the World: 10 Globally Inspired Recipes

Sweet Corn Around the World: 10 Globally Inspired Recipes

I grew up in Iowa where we harbored rather provincial ideas about sweet corn. As far as we were concerned, there was just one way to do it: fill a speckled enamel pot with water and a spoonful of sugar, put the pot over a quick flame, then trot out to the garden to pick and husk the corn. We’d boil the ears for three minutes, then remove them to a platter with tongs. At the table, we’d jab the ends of the ears with twin-pronged corn holders, impale a cube of cold butter on the end of a fork, and run it over the steaming, tightly packed kernels. A sprinkle of table salt and black pepper, and you were...

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TANDOORS BY RON LEVY

TANDOORS BY RON LEVY Ceramic artist Ron Levy had never heard of a tandoor until 1986 when an Indian restauranteur, enamored of the enormous hand-thrown pots he'd seen at a gallery featuring Levy's work, approached Levy about making a traditional tandoor for his restaurant, Indian Oven, on Columbus Avenue in NYC. And just like that, a business was born. Steven featured one of Ron's stainless steel-encased tandoors (called a "homdoor" for its adaptability...

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